RTN Recipes: Green Pea & Mint Soup, Lamb Kabobs, Lemon & Ginger Dressing | RTN - Reporting the News

RTN Recipes: Green Pea & Mint Soup, Lamb Kabobs, Lemon & Ginger Dressing | RTN - Reporting the News
GREEN PEA & MINT SOUP

Green Pea and Mint Soup

 Ingredients

4 tablespoons butter, 4 green onions, chopped, 1 pound frozen or fresh green peas, 2 1/2 cups vegetable broth or stock, 3 tablespoons chopped fresh mint leaves,, 2 1/2 cups milk, salt and freshly ground black pepper to taste ,1 pinch white sugar (optional), 1/2 cup light whipping cream, 2 sprigs fresh mint leaves for garnish

Preparation

Preparation – 5 minutes.  Cooking time – 35 minutes.

Method 

  1. Melt butter in a large saucepan over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  2. Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  3. Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

************************************************************************

RTN Recipes: Green Pea & Mint Soup, Lamb Kabobs, Lemon & Ginger Dressing | RTN - Reporting the News
LAMB KABOBS

Summer Lamb Kabobs

 Ingredients

5 pounds boneless lamb shoulder, cut into 1 inch pieces, 6 tablespoons Dijon mustard, 4 tablespoons white wine vinegar, 4 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon chopped fresh rosemary, 1/2 teaspoon crumbled dried sage, 4 cloves garlic, chopped, 4 green bell peppers, cut into large chunks, 1 (10 ounce) package whole fresh mushrooms, 1 (16 ounce) can pineapple chunks, drained with juice reserved, 1 pint cherry tomatoes, 4 onions, quartered, 1 (10 ounce) jar maraschino cherries, drained and juice reserved, 1/3 cup melted butter or margarine.

Preparation

Preparation time – 20 minutes.  Cooking time – 12 minutes.

Method

  1. Place lamb in a large bowl.
  2. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
  3. Preheat outdoor grill for direct heat.
  4. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
  5. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
  6. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

************************************************************************

RTN Recipes: Green Pea & Mint Soup, Lamb Kabobs, Lemon & Ginger Dressing | RTN - Reporting the News
LEMON GINGER DRESSING

Refreshing Lemon-Ginger Dressing

Ingredients

1 1/2 cups olive oil, 1 1/4 cups lemon juice, 1/2 cup apple cider vinegar, 1/4 cup minced fresh ginger, 1/2 teaspoon salt

Preparation

Preparation time and ready in 10 minutes.

Method

Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.

0 Comment

NO COMMENTS

LEAVE A REPLY

Captcha image